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1 package unflavored kosher gelatin
Egg Layer:
Avocado Layer:
Sour Cream and Onion Layer:
Soften gelatin in cold water in measuring cup. Liquify gelatin by
setting cup in pan of hot water or in microwave for about 20 seconds on
low.
Make
Egg Layer:
Make
Avocado Layer:
Make Sour Cream Layer:
Just before serving, place caviar in fine sieve and rinse gently under
cold water. Sprinkle with lemon juice. Drain VERY well.
For a fabulous looking presentation, cut strips of waxed paper and put
them equidistant across top of sour cream . Carefully put the caviar in
between the waxed paper strips, then carefully remove strips. You will
have stripes of caviar to contrast with the top layer.
Poster's Notes:
I don't think I'd use expensive caviar for this, but almost anything else goes.
I got this recipe from a 1970-something issue of Bon Appetit. I make
it in a springform pan. To make it pareve, leave out the sour cream
layer or use Tofutti.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1/4 cup cold water
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 large green onion, chopped
Pinch of salt
Dash of hot pepper sauce
Pinch of white pepper
1 medium (9-ounce) avocado, diced
1 medium (9-ounce) avocado, pureed
1 large shallot, chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/2 teaspoons salt
Dash of hot pepper sauce
Freshly ground black pepper
1 cup sour cream
1/4 cup onion, chopped
4 ounces black, red or golden caviar (optional)
Fresh lemon juice
One thin slice lemon
Cooking spray
Combine all ingredients with 1 tablespoon of gelatin. Taste
and adjust seasoning. Neatly spread egg mixture into prepared 7" or 8" springform pan.
Smooth top.
Combine all ingredients with 1 tablespoon gelatin.
Spread evenly over the egg layer.
Mix with the remaining gelatin. Spread over the avocado
layer. Cover the pan tightly with plastic wrap and refrigerate
overnight.
You can omit the sour cream and onion layer, if need be.